Seared Steak

with Foil Pack Potatoes & Grill Wok Veggies

Not every meal needs to be fancy, intricate, or crazy. With simple ingredients that you should already have at home, you can make Seared Steak with Foil Pack Potatoes & Grill Wok Veggies. This recipe works with just about any kind of steak; you just need to remember that it will take longer to achieve a delicious medium-rare if the steak is thicker than an inch. If you don’t have baby potatoes, regular potatoes work just as well for this recipe, and any veggies that you have, even frozen ones, are perfect.

The timing for this whole recipe should be dictated by the thickness of your steaks. The ones I cooked were nearly 2½ inches thick. That meant, to reach an internal temperature of 135°F, it took around 40 minutes, after searing, for the steaks to cook. Keep this in mind if your steaks are thinner, and cook them after the vegetables and potatoes have been on for a while.

Melt some butter and add the dill and garlic powder. Add the potatoes, seasoning with salt to taste, and toss them with the butter mixture. Create a packet with the aluminum foil and seal the edges, containing all of the potatoes. Place the foiled potatoes on the grill, over one of the lit burners on your grill, but closer to the ‘off’ side of the grill.

Step 4

Toss the vegetables with melted butter and season to taste. Add all of the cut vegetables to the Napoleon Grill Wok, or PRO Stainless Steel Topper, placing them over direct heat on your grill. Remember to stir them up once in a while when you are cooking.

Step 5

While the foil packet potatoes and grill wok veggies are cooking, sear the steak over direct heat on the Infrared SIZZLE ZONE™. Grill for 1 minute, turn the steaks 45° clockwise and grill for another minute. Flip the steaks and repeat, grill – turn 45° - grill.

Step 6

Once you are done searing the steaks, place them onto the unlit side of your grill. Now would be a great time to mix the veg up again.

Step 7

You can use a meat thermometer to ensure that you get the perfect temperature if your steaks are thick. (If your steaks are thinner, 1 to 1½ inches, cook them using the indirect method for 5 to 10 minutes before resting them for an additional 10 minutes while you wait for the veg to cook.)

Step 8

Test the vegetables and potatoes for doneness, if a fork slides in easily, your veg and potatoes are done. Remove everything from the grill and serve.

Great looking veggies

Potatoes are done

Serve everything together

Seared Steak with Foil Pack Potatoes & Grill Wok Veggies was delightful and brought back memories of lazy summer days when mom would throw dinner on the grill. She used to make these foil pack potatoes and grilled veggies all the time – though steak was a treat. Check out our video on how to sear the perfect steak, it will help you to ensure that you don’t overcook yours.